Food & Wine

Chocolate Chai Chickpea Fudge

Chocolate Chai Chickpea Fudge

The PERFECT recipe for Eid.

Chickpea fudge is a buttery, sweet, biscuit-like slice made with chickpea flour, icing sugar, spices and ghee, also known as chana magaj.

Chickpea fudge, if you’ve never heard of it before, then don’t worry, join the club!

Made with just ghee, chickpea flour and icing sugar, it’s smooth and biscuity and utterly moreish. Now, because it’s made with such a few ingredients, you need to make sure they are the absolute best ingredients you can find. Get your hands on fine chickpea flour – its available in the health aisle of most supermarkets. Next, use the best-quality icing sugar, because not all are created equal! We love the Natura Sugars Demerara Icing Sugar because it is made from unrefined sugar so it still has some of the goodness and flavour of cane sugar locked inside which gives it a light caramel flavour. Best of all it’s non-GMO!

While chickpea fudge has been made super trendy by the Instagram health foodie brigade who have all made sugar-free, lactose-free, fun-free versions, I love the authentic chana majag that most of you have probably been making for years already! I bumped up the traditional cardamom spice with a few more fragrant chai spices, added some chocolatey-ness (chocolate is never a bad thing) and sprinkled it with toasted almonds for crunch but if you’d like to keep it more traditional, 1 tsp of ground cardamom is all it really needs to be just perfect.


Check out the recipe below!


Serves 10-12


300g ghee

300g chickpea flour

80g ground almonds

300g Natura Sugars Demerara Icing Sugar

165g full cream milk powder


Chai Spice Mix

1 tbsp ground cardamom

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

20g cocoa powder

30g flaked almonds, toasted (optional)


Line a 32cm loaf tin with baking paper. Place the ghee and the chickpea flour into a large non-stick frying pan. Braise on medium heat, for about 10 minutes, stirring often, until the colour starts to turn a light golden brown caramel. Remove from heat and add the ground almonds, icing sugar and milk powder then return to the heat and cook for a further 10-15 minutes until a deep golden caramel colour. Stir in the spices then press half the mixture into the base of the cake tin. Mix in the cocoa powder and pour the mixture on top of the previous layer. Smooth out the top then sprinkle with the flaked almonds. Refrigerate until set then slice into thin pieces to serve.



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With nothing but a suitcase full of dreams and her faithful friend ‘the cello’, Cecilia Di Cecco left Italy to work as a musician with the KZNPO in Durban. Here she learnt to cultivate her music and at the same time began a love affair with food that eventually led to the recent launch of her first cookbook, Cucina in South Africa.

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